Serves
4
Prep Time
10 minutes
Cooking Time
25 minutes
Ingredients
- ½ x 1kg packet frozen Birds Eye Carrot, Cauliflower & Broccoli
- 400g can Edgell Chick Peas, drained
- 2 teaspoons smoked paprika
- 2 tablespoons extra virgin olive oil
- 425g packet frozen Birds Eye Oven Bake Fish - Lemon Pepper Crumb
- ½ x 900g packet frozen Birds Eye Golden Crunch Chips
- Lemon wedges and fresh parsley leaves, for garnish
Birds Eye Carrot, Cauliflower and Broccoli 1kg
Birds Eye Oven Bake Lemon Pepper Crumb Fish Fillets 425g
Birds Eye Golden Crunch Chips 900g
Method
STEP 1Combine frozen Birds Eye Vegetables, Edgell Chick Peas, paprika and oil. Spread evenly on a large baking paper lined tray. Arrange frozen Birds Eye Fish and frozen Birds Eye Chips on separate baking paper lined trays.
STEP 2
Place chips and vegetable trays in a preheated oven at 220°C. Cook for 10 minutes, turn chips and vegetables and return to the oven with the fish tray and cook for 18-20 minutes, turning fish halfway.
STEP 3
Serve fish, chips and veggies garnished with lemon and parsley.
Tips
Use an air fryer for extra crunch on the chips.
Birds Eye Carrot, Cauliflower and Broccoli 1kg
Birds Eye Oven Bake Lemon Pepper Crumb Fish Fillets 425g